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Cook The Book: Shortbread Ice Cream Sandwiches

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Ingredients

3/4 pound (115 grams) butter

1 cup (225 grams) plus 1/2 cup (110 grams) sugar

I tablespoon (15 ml) vanilla

3 cups (680 grams) organic pastry flour, plus more for sprinkling

3/4 teaspoon plus a pinch salt

4 egg yolks

1/2 cup (120 ml) milk

1/2 cup (120 ml) heavy cream (double cream)

1 vanilla bean

1/2 cup (110 grams) milk chocolate, chopped into small pIeces

1 pint (560 grams) wild strawberries (when in season)

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